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. 2017 Jul 11;10(6):1649–1662. doi: 10.1111/1751-7915.12749

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© 2017 The Authors. Microbial Biotechnology published by John Wiley & Sons Ltd and Society for Applied Microbiology.

This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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Comparison of the concentration (μM) of consumed valine (green) and proteinogenic valine from de novo synthesis (blue) and from direct incorporation of consumed valine (pink) at the four stages of fermentation (N_1/2, N_3/4, N_T and EF) in SM70 (A), SM250 (B) and SM425 (C) at 2 mg/l phytosterols.